pozole

Isabel Orozco-Moore’s selected red pozole combines pork shoulder and canned white hominy with a dried-chile sauce. Guajillo, ancho and árbol chiles are blended with seasonings and the selected optional Mexican chocolate before the pork’s long simmer.

Three cups of the listed water and the supplied rinsed chiles go into a medium pot. They come to the boil over high heat, are covered and leave the heat for fifteen minutes of softening. The softened chiles and the same hot water transfer carefully to a large blender with the remaining fresh water, chili powder, ground cumin, kosher salt, garlic and optional chocolate. The sauce blends smooth and is set aside.

The supplied four-inch pork-shoulder chunks are seasoned on all sides with their separate kosher salt and freshly ground black pepper. The selected large pot heats the listed oil over medium-high heat, and the pork is seared on every side until browned.

The red sauce is poured into the same pot while a wooden spoon scrapes up the browned bits. The selected chicken broth, supplied drained and rinsed canned hominy and dried Mexican oregano are stirred in. After coming to the boil, the covered mixture simmers over low heat for two and a half hours until the pork falls apart readily.

The selected fork shreds the pork, and the stew is tasted and given more salt if needed. Suggested toppings include supplied shredded cabbage, cilantro, lime juice, sliced radishes, diced onion and dried Mexican oregano. Additional chicken broth can adjust the consistency if desired.